Trail Mix Breakfast Wraps

Trail Mix Breakfast Wraps

Source: Wraps: Easy Recipes for Handheld Meals, by Mary Corpening Barber, Sara Corpening and Lori Lyn Narlock

1/4 cup chopped almonds
1 cup plain yogurt
1/4 cup chopped dried apricots
1/4 cup banana chips
2 teaspoons honey
1 cup Shredded Wheat cereal, broken into pieces
2 tablespoons apricot preserves
2 (10- or 11-inch) flour tortillas

Preheat oven to 350 degrees F.

Spread the almonds on a baking sheet. Bake until they become aromatic and appear shiny from the oils being released, about 10 minutes. Remove from the oven and let cool.

Combine the almonds, yogurt, apricots, banana chips and honey. Mix well. Fold in the Shredded Wheat.

Warm the tortillas in a large nonstick skillet over medium-high heat, about 15 seconds on each side. Tortillas also can be microwaved on HIGH for 10 or 15 seconds, or wrapped in aluminum foil and heated in the oven at 350 degrees F for 3 to 5 minutes.

Divide the apricot preserves among the tortillas and spread evenly over each tortilla, leaving at least a 1-inch border around the edge.

Divide the cereal mixture and spread in a 2 x 5-inch rectangle on the bottom half of each tortilla.

Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling.

Serve immediately.

Apple Peanut Butter Wraps

Apple Peanut Butter Wraps

1 soft flour tortilla
1 tablespoon peanut butter
2 tablespoons raisins
1 small chopped sweet apple

Spread peanut butter on shell. Sprinkle with raisins and apples. Roll and enjoy!

Variations: sprinkle with cinnamon or add chopped nuts.

Blueberry Dessert Wraps

Blueberry Dessert Wraps

3 tablespoons granulated sugar
1 1/2 teaspoons cornstarch
1/2 cup orange juice
1 1/2 cups frozen or fresh blueberries, divided
8 ounces cream cheese, softened
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract
8 (7-inch) flour tortillas
2 tablespoons butter

In a small saucepan combine sugar and cornstarch; stir in orange juice. Cook and stir over medium heat until sauce is clear and thickened, about 5 minutes; stir in 1 cup blueberries; return to a boil; boil and stir for 1 minute.

In a mixing bowl beat cream cheese until light. Add confectioners’ sugar and vanilla extract; beat until smooth and creamy. Spread each tortilla with about 2 tablespoons of the cheese mixture. Place about 6 frozen blueberries across the center of each tortilla. Roll jellyroll-style.

In a medium skillet, melt 1 tablespoon butter over medium heat; place half of the wraps seam side down in skillet and cook turning occasionally until evenly browned, about 3 minutes. Repeat with remaining butter and wraps. Serve topped with hot blueberry sauce.

Yields 8 wraps and 1 cup sauce.